Bakery-Style Double Chocolate Chip Cookies
Make the perfect chewy and chunky bakery-style double chocolate chip cookies with this simple recipe!
Equipment
- Stand or electric mixer
- Silicone spatula
- Baking tray
- Baking paper
Ingredients
- 125 gs all-purpose flour
- 55 gs cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornflour/cornstarch
- 1/2 tsp salt
- 115 gs unsalted butter, softened
- 100 gs brown sugar
- 100 gs white sugar
- 1 egg
- 1 tsp vanilla essence
- 15 ml full-fat milk
- 225 gs chocolate chips (combination of milk, dark, and white chocolate)
Instructions
- Combine the dry ingredients in a bowl: all-purpose flour, cocoa powder, baking, baking soda, cornstarch, and salt.125 gs all-purpose flour, 55 gs cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cornflour/cornstarch, 1/2 tsp salt
- In a stand mixer (or a bowl with an electric mixer), add the softened butter*, and both the sugars and cream together on high speed for 3-5 minutes until well combined. The mixture should be nice and creamy. Make sure not to overmix at this point!*115 gs unsalted butter, softened, 100 gs brown sugar, 100 gs white sugar
- Add the room temperature egg* and vanilla essence into the butter mixture and whisk together until well combined. Make sure the eggs are fully incorporated into the butter and there is no liquid left in the batter.1 egg, 1 tsp vanilla essence
- With the mixer on slow, add the dry ingredients into the batter and keep mixing on low speed until everything is well incorporated and there are no streaks of flour still remaining in the mix. You will have a nice, thick dough at this point.
- Add the milk and whisk again until completely incorporated.15 ml full-fat milk
- Finally, add the chocolate chips into the dough and mix on high speed for a few seconds just to incorporate them in, don’t overmix. I have used a combination of milk, dark, and white chocolate. You can add any chocolate chips of your choice.225 gs chocolate chips (combination of milk, dark, and white chocolate)
- Wrap the prepared cookie dough tightly in cling film and let it chill in the fridge for 8 hours, or ideally overnight.
- When ready to bake, preheat the oven to 170 degrees Celsius. Prepare the baking tray by lining it with baking paper.
- Weigh and roll out the chilled cookie dough to create cookie dough rounds. Place the cookie dough round on the prepared baking tray, making sure to leave enough space for each cookie to spread. Bake the cookies for 10-15 minutes, until the edges are set and slightly browned and the center is still slightly wet.
- As soon as the cookies come out of the oven, shape them using a circular object like a jar lid, a mug, or a cookie cutter. Then, top the warm cookie with some extra chocolate chips and sea salt. Let the cookie cool before digging in.
Notes
Storage:
- These cookies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving
Make ahead:
- You can also make the dough in advance, freeze it for a few weeks and bake it whenever you want to
Tips & tricks:
- Softened butter: Make sure your butter is at room temperature but not too warm. If the butter is too soft, your dough will end up being too soft, causing the cookies to spread too much in the oven and deflate after you take them out
- Room temperature eggs: Make sure your eggs are at room temperature as well, cold eggs also lead to deflation of cookies
- Mixing the butter and sugar: Don’t mix the sugar and butter mix for longer than 2 minutes or you may overmix it and end up making cakey cookies
- Dividing the cookie dough: You can divide the cookie dough in 2 or more parts depending on how you want to bake them
- Chilling the cookie dough: Don’t skip the chilling step! Chilling your dough for 12-48 hours allows the sugar to combine within the dough a lot better, creating chewier, thicker cookies